For its price, the waffles here are undeniably a steal. On top of all that, they also offer other bakes such as croissants and madeleines.
Wah Fushia color CCF, so here I am! Grandpa Homemade Cheong Fun is located at Toa Payoh West Market & Food Centre.
Despite how sweet it was, I still ate it all. And I'd be happy to eat it again if it were nearby. But the sweetness also means that it won't be my first choice, which for now is still the Tekka Centre stall.
stall closing about 2.15pm. gave is double serving of char siew. super yum
char siew was perfect, tender, smooth, flavourful, nicely charred
The noodles remind me of the Hong Kong style noodles and it has the springiness and QQ texture.
Chicken Pie Kitchen & Don Signature Crab serves up chicken pies, crab bee hoon soup, and kueh lapis made using recipes by chef-owner Don Lim.
No doubt I do enjoy their Signature Crab Bee Hoon, but with the limited seating, carpark lots and limited dining time, it was not at our advantage. I guess I will have to resort to take away if I do have the craves for their Crab Bee Hoon.
we took the excellent very tasty S$25 crab beehoon.
Creamier is a rather small shop though! The interior is quite artsy though. The walls are decorated with picture frames and the ceiling with hanging lights. The interior also has a wooden feel because of the choice of wooden cabinets, counters, tables, and chairs.
ice cream and coffee lifestyle café, Creamier, unveils a new creation to their lineup of sweet treats — Donuts by Creamier.
Started business in an old, quiet Toa Payoh neighbouhood, Creamier got so immensely popular that it actually changed the demographics of th...
Lai Heng Mushroom Minced Meat Noodle at Lorong 4 Toa Payoh Singapore Bak Chor Mee Review
Go for the soup version! That is the food to try out!
today the bcm was a far cry.. meepok still qq and loose, but the key chilli sauce was poor, slight salty but mostly becss not fragrant & tasty..
The owner of this store is just a genius! This claypot concoction is so good! I guess it is different when you eat from the plate than from the claypot because there's alot of "zhup" here and it is served to boil hot to you.
Kim Keat Hokkien Mee is often said to be one of the top 5 Hokkien mee stalls in Singapore. We stopped by at Lorong 4 Toa Payoh to try their famous claypot Hokkien mee.
Aside from the claypot version, there are usual option like hokkien mee on a plate or traditional one that' served on traditional opeh leaf.
To avoid any disappointment, it's advisable to call ahead before planning your visit. During lunch hours, expect a bustling crowd, so a short wait may be necessary.
The Hokkien mee was sticky and viscous, just the way I liked it. The underlying stock was very layered and thick, full of prawny and crustacean goodness. The noodles were soft and had absorbed the essence of the stock fully. I slumped the whole thing up in minutes.
Interestingly, the noodles seems to have been cut as they were shorter than usual.
This kopitiam stall (125 Lorong 1 Toa Payoh #01-523) has gotten some attention for not just the food, but also the fact that it's run by an Indian couple, so much that they've even marketed themselves as "the Indian Fishball Mee Experience."
I’m always on the hunt for a satisfying bowl of fishball noodles, especially if it includes quality, handmade her giao (fish dumplings), which are notoriously hard to find. Call it destiny, but it …
The signature noodles were not bad. Mushroomy and refreshingly light in flavour. The various fishballs and meatballs had good textures and appeared homemade. The her giao was ok although slightly floury. Not bad for a “celebrity” hawker.
Overall, Salted Duck is almost like a rare commodity in Singapore.
Benson serves excellent salted ducks - both the white and black versions. Tender, juicy, savoury. Tastes and feels smooth in the mouth. It's quite a pleasure.
Personally, I didn’t take to the salted duck like a duck to water. It is a novelty, something to try, but now that I’ve tried it, I can Elsa it. If we return, we would probably order a serving of the smoked duck and then order most of the food from the nameless chicken rice stall beside it.
The pratas' golden-brown exteriors glistened under the fluorescent lights of the market. Breaking into them, I was immediately struck by the perfect balance of fluffiness and crispiness—a testament to the skill of the prata makers at Rahmath.
Situated in the bustling Toa Payoh Vista Market, this eatery has garnered quite a reputation, thanks to numerous glowing reviews circulating the blogosphere. Intrigued by the hype, I decided to pay a visit and see what the fuss was all about.
Even though the stall is opened until 4pm, it is available up to 130pm. After that the stall sells mee goreng. So if you want to try their prata, be early.
Craving steak but your wallet says no? UNO Beef House is known for their sizzling hot plates of affordably-priced beef steaks! Read more.
The meat was tender and I ate it all, but I don't really have much desire to come back here either, mainly because the black pepper sauce was a bit sweet. I'd rather go to Mariner's Corner instead.
I don't really have much desire to come back here either, mainly because the black pepper sauce was a bit sweet. I'd rather go to Mariner's Corner instead.
Hua Fong Kee Roasted Duck review of Toa Payoh hawker - with pictures of food menu with prices, duck chicken char siew and combination.
Hua Fong Kee Roasted Duck Hua Fong Kee Roasted Duck (華芳記燒臘飯) may not be as “vernacular” as, say, Guan Chee or Kam’s, nevertheless ...
Hua Fong Kee's roast meats are pretty decent but on the modest side for portions. The sio bak skin could have been more crispy but I like the ratio of fat and meat for the pork belly and the texture's just right. Char Siew's pretty good too.
The noodles was the slightly thicker type, really nice to bite into and slightly soft springy, coming in a nice and unique savoury, lardy, spicy and a bit herbally black sauce.
Auntie remembers her regulars’ orders and sometimes help them decide on the ingredients to go with the noodles if they have a hard time deciding.
Simply delicious! Their char siew could be abit more fatty though.
I don't think this changfen stall was around last time I was at Toa Payoh West Market, so I gave it a try today (127 Lorong 1 Toa Payoh #02-22). It turns out that it's from a guy who learned his techniques in Guangzhou, so the sheets of rice noodles were scrunched up rather than folded, making for a nice texture to catch that salty sauce. But the white bee hoon to the left of it wasn't very savory, so I won't bother with it again.
I enjoyed the chee cheong fun. The sauce was tasty and fragrant, and the rice sheet was smooth with a custardy texture and fragrance from the egg, and a crunch and freshness from the lettuce. The chilli was umami and sandy, and was a great addition too.
Grandpa Homemade Cheung Fun opens daily from as early as 6.30am. With traditional stone-milled Cheung Fun being a rarity these days, I’ll for sure be back for more!
The 2 bowls of YTF costs less than $11 which we thought is quite standard in price comparing to hawker prices. Besides the varieties provided, I would say that the owner pride himself for the freshness of the meat / fish paste made with his Yong Tau Foo.
Hakka ingredients are handmade with meat or fish paste.
u hakka niang tou fu at circuit road food centre is still the best!
Overall the portion of the noodles was big and stomach filling with so much carbo-loaded. The tasted good but perhaps due to having them pack in the containers, the food may not be tasting as good as having them in the shop. Hope to have a visit again for this cuisine.
Those might look like nothing more than a box of fries, but oh man, they were awesome.
There are also many other noodle dishes on their menu that look promising, along with roujiamo, dumplings, and Shaanxi liangpi. We'll definitely be back.
The stall was helmed by a couple and the menu was very straightforward with either a big bowl or a small bowl of fishball noodles. The queue could have been shortened if the process of preparation had been improvised.
The sauce was vinegary with good spiciness, and the noodles soft and slightly springy. The fish dumpling was solid – soft yet crunchy, the fishcake was really moist and had a good fish flavour, and the sliced and minced meat were fresh.
While I would have preferred the noodles to be a tad spicier and more vinegar-y, this is definitely worth trying if you’re in the Toa Payoh area.
Look no further than Hee Hee Hee Steamed Fish & Seafood, nestled within the bustling Kim Keat Palm Market and Food Centre. They also have another outlet at Circuit Road.
Recommended by The Traveling Hungryboy. The fish was fresh and springy, but I think not cooked to the right timing, such that the flesh did not come off the bones easily. The taste of the sauce also did not go through, and was a bit overly gingery. The fried garlic was strangely also unfragrant. Odd.
Yay, so it's not just Nian Nian You Yu that does single servings of steamed fish!
The Larder Cafe is the newest addition to the cafes in Toa Payoh and is situated in Toa Payoh Central. The whole place is dimly lit with simple cemented walls and floors and wooden furniture. Larder means a place where food is stored.
BBQ Pork Ribs - came recommended by the waiter, I would say this was satisfying with a delectable marination and meat that easily fell off the bones. Was it better than sticky bones at Morgansfield? Nope, it's not yet there.
